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Jambalaya two ways

April 12, 2011

Mel and I concocted this easy Jambalaya recipe last nigh,t and Dan declared it a success.  After consulting a number of different articles about Jambalaya it seemed that butter is an essential ingredient in authentic Louisiana Jambalaya.  But if our dear Midwestern brethren find a whole stick of butter just too offensive, you can substitute two tablespoons of olive oil for the stick of butter (hence the name “two ways”).  To cut the cooking time you can substitute a large can of diced tomatoes for the fresh tomatoes. Works best in a deep cast iron skillet or dutch oven.

Below, the real deal butter and all:


1 stick of butter

1 green bell pepper coarsely chopped

1 bunch cilantro chopped

2 cups onion coursely chopped

1 cup celery coarsely chopped

4 garlic cloves minced

2 cups fresh tomato peeled (I use a potato peeler) and coarsely chopped

1 tablespoon paprika

1/4 teaspoon cayenne pepper

2 teaspoons salt

2 bay leaves

2 lbs meat of choice (I did shrimp and sausage (andouille or kielbasa), but you could use chicken)

2 tablespoons cornstarch


1. Heat butter and 2/3 of the cilantro in a skillet. (Save 1/3 of the cilantro for garnish at the end).

2. Saute vegetables and garlic until tender.

3. Add tomatoes and saute a few minutes.  Stir in seasonings.  Cover and simmer 15 minutes.

4. Brown sausage links.  Remove from heat and slice them up.  Browning first makes them easier to slice.  Return to the skillet and cook thoroughly.  If you are using chicken, cook it with the sausage.  If you are using shrimp, don’t pre-cook, just add it raw to the jambalaya.

4. Add meat to jambalaya and simmer 12 to 15 minutes more (until shrimp is no longer pink).

Mix Cornstarch with cold water.  Stir into jambalaya and continue stirring until thickened.  Salt and pepper to taste.  Garnish with cilantro and serve over lots of hot, fluffy, white rice.

3 Comments leave one →
  1. Dan permalink
    April 12, 2011 11:19 pm

    I highly recommend the butter version. It was very tasty–nearly as good as the jambalaya at El Meson (that might not sound like much of a compliment, but if you’ve had El Meson’s jambalaya you’d understand).

  2. April 12, 2011 11:47 pm

    you’d make a good food editor.

  3. Claire permalink
    October 14, 2014 9:04 pm

    I made this tonight for George and your dad. It was a huge success, except George had generously shelled the raw shrimp, which made his hands really itchy. He spent dinner waiting to go into anaphylactic shock. But otherwise, a big success!

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